Bocconcini Spaghetti Recipe

Recipes and production Raphaella Frame-Tolmie Photographs Sean Calitz


• 500g baby tomatoes (we used plum and rosa), halved

• A handful of fresh basil, chopped or torn

• 1T red-wine vinegar

• Salt and black pepper

• 2T olive oil

• 1 garlic clove, crushed

• 600g prawns, shelled, cooked and tails removed

• 500g spaghetti

• Good-quality olive oil

• 300g bocconcini

• 2 bird’s eye chillies, seeded and finely chopped


Combine the tomatoes and basil in a bowl with the vinegar, and season with salt and pepper and set it aside. Heat a little olive oil in a frying pan and fry the garlic gently for about a minute. Add the prawns and toss them in the pan to coat in the garlic. Set aside.

Cook the pasta until al dente in a large pot of salted water. Drain, drizzle with good-quality olive oil and toss through to coat. Combine the tomatoes and basil, prawns, bocconcini and chilli with the spaghetti and serve.

Serves 6

This recipe was originally featured in the May 2012 issue of House and Leisure.